Emeril's Chicken-Patty Pockets

Fresh and Delicious!


recipe and picture from Martha Stewart, Everyday Food

Prep: 25 minutes Total: 25 minutes

This Mediterranean-inspired handheld dinner hits all the food groups. If you or your little helpers don't like spicy food, simply reduce the amount of cayenne pepper in the patties to a quarter teaspoon.

Ingredients
Serves 4.
• 1 pound ground dark-meat chicken
• 2 large egg whites, lightly beaten
• 1/2 cup plain dried breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 tablespoon minced garlic
• 1 teaspoon coarse salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• Pita pockets, for serving
• Lettuce, sliced tomatoes and cucumbers, for serving
• Minted yogurt sauce (optional, below), for serving
•
• FOR THE MINTED YOGURT SAUCE
• 1 cup plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon fresh lime juice
• Coarse salt and ground pepper

Directions

1. Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.

2. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and minted yogurt sauce if desired.

3. Make the minted yogurt sauce: In a small bowl, stir together yogurt, fresh mint leaves, and fresh lime juice. Season with coarse salt and ground pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.